Cheesy hamburger helper is an easy weeknight dinner recipe!
Growing up, Hamburger Helper was a staple in my house. Both my parents worked full time, and with two hungry teenage boys to feed, Hamburger Helper was quick and cheap (I can’t lie…sometimes Mom had to make a double batch). Now that I’m feeding my own family, I understand the need to get food on the table quickly without spending a ton of money, so I came up with my own version of Hamburger Helper that doesn’t include powdered cheese.
1 lb of ground beef
1 chopped onion
1 1/2 cups of beef broth
1 1/2 cups of milk
2 1/2 cups of pasta
8 oz can of tomato sauce
1 tsp each of paprika, oregano, and parsley flakes
1/2 tsp each of salt and pepper
1/4 tsp of cayenne pepper
1 TBSP minced garlic
2 cups of shredded cheddar cheese
How To Make
To start making this cheesy hamburger helper, start by adding a pound of ground beef and a chopped onion to a skillet over medium high heat. I season with salt, pepper, paprika, oregano, parsley flakes, and cayenne pepper. Drain any extra grease from the skillet.
Next, add everything but the cheese! Add in the minced garlic, beef broth, milk, and about 2 1/2 cups of pasta to the skillet and stir well. Too much pasta will lead to not enough sauce, so make sure you measure the pasta (I learned this the hard way). Simmer covered for about 10-15 minutes until the pasta is tender but not mushy, stirring occasionally.
Once the pasta is cooked, top with shredded cheddar cheese and place the lid back on the skillet until the cheese is melted. Top with dried parsley and enjoy!
The hardest part of this entire dish is dicing the onion! This homemade version of Hamburger Helper takes no more time than the boxed stuff (even with the box you still have to brown the beef), and is tastier and healthier!
I serve it with a side of broccoli or green beans and we have a healthy, balanced meal in under 30 minutes. This is such a popular dish in my family that we eat it almost weekly, which I love because it is so fast and easy to make. I know that you and your family will love this just as much as we do!
HELPFUL TIPS AND FREQUENTLY ASKED QUESTIONS
Use an oven-safe skillet so you are able to put it in the oven to melt the cheese.
I used freshly shredded cheddar cheese for this recipe, but store bought shredded cheese would work too!
Shredding your own blocks of cheese creates a creamier consistency and the cheese melts easier.
Feel free to omit the cayenne pepper if you don’t want any spice in the meal.
I like using spiral pasta for this recipe, but really any pasta would work.
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- 1 lb of ground beef
- 1 chopped onion
- 1 1/2 cups of beef broth
- 1 1/2 cups of milk
- 2 1/2 cups Pasta (I usually use elbow or a spiral pasta)
- 8 oz can of tomato sauce
- 1 tsp each of paprika, oregano, and parsley flakes
- 1/2 tsp each of salt and pepper
- 1/4 tsp of cayenne pepper
- 1 TBSP minced garlic
- 2 cups of shredded cheddar cheese
- Brown ground beef with a chopped onion in a skillet over medium high heat.
- Season with salt, pepper, paprika, oregano, parsley, and cayenne pepper.
- Add minced garlic.
- Add beef broth, tomato sauce, uncooked pasta, and milk to the skillet. Stir everything together well.
- Bring to a boil and turn heat down to low.
- Cover with a lid and cook for about 10-15 minutes stirring once about half way through to keep the elbow noodles from sticking to the bottom of the pan.
- Once pasta is cooked add cheese, stir, and serve. Enjoy!